How to GRILL & SMOKE Pork Ribs for Delicious Flavor & Tenderness (Baby Backs, St Louis & Full Spare)

Quick tip Arnie, Flip ribs over to bone side before slicing and that way you see the bone.

I know you’re from Texas, but I always got Las Cruces New Mexico

I watch this video twice. Obviously you know what you’re doing.

I cooked my first rack of ribs last night and I used St. Louis style ribs. No binder and I used a very simple rub. Salt, pepper, garlic/onion powder and smoked paprika. Cooked them for approximately 5 hours on my Weber kettle using natural lump charcoal. No spritzing, no flipping or turning, no wrapping…just let them cook low and slow and I tried my best to keep the temp between 225-275 which is a bit meticulous on a kettle like I have. I let them rest for about an hour with a light glaze of bbq sauce and wrapped in foil and I was pretty happy with how they turned out! They were tender, flavorful and just the right amount of smoke from the charcoal. Now I’ll start experimenting with other techniques but there’s certainly nothing wrong with the basic low and slow method.

hey Arnie...big fan!!...quick question...or it maybe a dumb one...you said you left to rinse meat off real quick .....is that something you really recommend?

I'm 3 months late to this video. But for the type of smoker I have I usually start them meat side up and place a tray under them to collect the drippings, then when it's time to wrap them I put them in foil add some butter, the drippings from the pan, and I give one final dusting of the seasonings I used on the meat all over again. Once that is done I place them meat side down for most of the rest of the cook. I then lightly glaze with my own Dr. Pepper BBQ sauce I created and put them back in the smoker unwrapped for 10 to 15 minutes to set the sauce.

Forgot to add, I use a hickory wood smoke chamber for the first 2 hours on the grill. :)

The method I have used for decades is to add a dry rub and cook on my natural gas grill at 250F with only edge burners lit. One hour meat side down, one hour meat side up. remove to foil with bbq sauce on wife's half and apple juice, water, honey spritz on my side. Wrap in foil for 30 minutes meat down, check. Add liquid if necessary, wrap turn and cook 30 minutes more. Open wrap to check, , let sit 15 minutes. Back to grill open with liquid and finish at 300F for 20 minutes. Usually pretty good at that point. Thanks Arnie for all your great videos. Vamos.

Which do you like better direct grill ribs or smoked ribs or smoked and grilled ribs fast??? I am sorry I'm asking so many questions you're the first person on the internet on YouTube that I found Kooks the way I like

Which do you like better direct grill ribs or smoked ribs or smoked and grilled ribs fast??? I am sorry I'm asking so many questions you're the first person on the internet on YouTube that I found Kooks the way I like

So the Rec Tec Grill is the best for smoking and grilling for a person who likes both???

I thought you have to smoke ribs first because the meat is cold and smoke and here's to cold meat is that not correct? I do love the charred meat when you grill I like direct cooking but I think better cuz I like Char and I like barbecue sauce on my ribs! Is there a way you can smoke for like 2 hours and then put mustard on the ribs and then put your rub on it that way you know the smoke is already in there and then finish Fast and hot??? That's one hell of a mustache you have their Chief I love it!!! I love you videos❤🎉❤🎉

Oye Arnie, I like your cooking content but vato you talk tooooo much. A little less talking and more grilling would be just fine...Orale!!!

Hey Arnie, I’m just curious, when did smoke become a flavor rather than a scent? Now that I’m officially older than dirt I can’t handle smoked meat, not sure I can qualify being a Texan anymore because of that one tiny fact. Around 40+ years ago a cousin gave me a recipe for brisket that can be cooked on the grill or in the oven, and I almost always use the oven. It turns out well both ways. 😊

🤘🏼

You're making me very HUNGRY!!!!!! Looks delicious!

Love your videos. I like just salt pepper and lemon juice. Maybe some honey on pork. Then I might use some barbecue sauce as i eat.

The stuff seeping out early in the cook is albumin. Not pretty but it's just a protein. Comes out heavier if the meat was frozen.

Pork ribs i like to smoke them. Beef ribs, I grill

Dude that meat looks amazing. I can literally smell it from here. You have a new subscriber!

Dog is like, "Did i hear you say snacks

My favorite way to do ribs is hanging them in my UDS. Great smoked flavor from hanging, and the UDS gives that charcoal grill flavor.

"We also have these little snackies, snackatizers...."
Oh Hell's Yeah Arnie Tex ! I'll be there by 17:30 hrs.... I'll bring some cold lagers...

look aweseome

Boom!!

Tried your method a few weeks ago and it worked well in just about 3.5 hours! Tasted so great I am doing another rack today. Hubs (who used to judge BBQ contests) gave them thumbs up too.

Great video

I’m a Gordo. I love any & all ribs. 🥴😜🤙🏽

I think I just found my favorite channel. I love cooking some ribs. My family thinks they are amazing but I just learned a lot of info. Can't wait until the next time!

I love your videos and I like the way you smoke your ribs. I like for my ribs to be sweet.
Please keep them coming Sir

22:28 - OMG, did ya'll SEE that juice pooling by Arnies' thumb while he was cutting?!?!?! 😂 Geeze, I'm getting fully hydrated just from how much my mouth is watering!!!!

(And yes, I know that's not how that works, just a turn of phrase).

18:35 - "We gonna try an make 'em look purty"...... Arnie, to me, they already look BEAUTIFUL!!!!! 😍❣️😍❣️😍❣️🤤🤤🤤

I know this has probably been asked and answered before, but what is that jug/ sprayer thing that's being used?

I swear I gain weight just watching your videos

You are amazing cook and you have a great show my friend 👍👍👍👌👌👌👌👏👏👏👏

Looking good Arnie as always! Can’t wait to get my smoker back from my wife’s uncle, so I can start back up grilling and smoking! ✌🏽🤙🏽

I like them straight up smoked no wrap, or wrapped, with or without sauce sweet or savory…I like em all

This the pocho that said "faitas" and puts pico de gallo and sour cream and cheddar cheese and corn and eats faitas with a buscuit!
No mames pocho!😂😂😂😂😂

Well, since i got the 10 pounds of spare ribs for 8 bucks at the Commisary, i guess I'll give this methode a try

Why leave the skin on the baby backs?

Dam arnnie that looks legit

I like to bake them because the smoke tastes upset my stomach

Please do us a favor. TURN OFF AUTO-DUB. Thanks

This looks delicious! My wife ordered me your book for father's day, I can't wait!

Arnie, yo didn't mention what your grilling temperature was?